This delicious corn bread has a healthy twist as it is made with purple corn flour. Purple corn flour is rich in the compound anthocyanins, which is the purple colour pigment found in grapes and other purple foods. This compound is high in antioxidants and health boosting properties. This gluten-free bread can form a staple as part of any meal including breakfast. It goes well with soup, stews, salads and more. Here it is paired with BBQ chickpeas which is a twist on a Mexican classic. This combo makes a hearty healthy lunchtime or suppertime dish which is plant-based and high in protein.
Equipment
- 8.5x6.5" baking tin
- Stand mixer (optional)
Ingredients
Purple Corn Bread
- ¼ cup/30g arrowroot or tapioca flour
- 2 tsp baking powder
- 3 free-range organic eggs
- ½ cup plant milk of choice
BBQ Chickpeas
- ½ large onion (finely diced)
- 1 clove garlic (finely diced)
- 1 tbsp sweet paprika
- 1 tsp ground cumin
- ¼ tsp onion powder
- ¼ tsp mustard powder
- 2 x 400g tinned chickpeas in (preferably in water, not brine)
- 400g tinned chopped tomatoes
- 1 tsp liquid smoke natural hickory
- 1 tsp blackstrap molasses
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 30g fresh coriander leaves and stalks, finely chopped
Method
- Pre-heat your oven to 200°C/400°F/Gas Mark 6. Grease and line a small brownie tin with greaseproof paper, be sure to leave enough excess so that you can lift the bread out. Alternatively, use a loose based tin.
- In a large mixing bowl sieve in all of your dry ingredients and stir until combined. Next whisk together your eggs in a stand mixer (or the conventional way) until frothy then add your remaining ingredients except for the melted coconut oil and mix together. Sieve in a cup of your flour mix at a time until fully incorporated and the mixture is a smooth batter. Finally, throw in your melted coconut oil and mix.
- Pour the mixture into your lined tin and bake for 15 minutes at or until a skewer comes out clean when inserted in the middle. Leave to cool in the tin then turn out and cut into 4 large squares or 16 mini squares.
- Whilst your cornbread is baking you can get your BBQ chickpeas on the go. Melted your coconut oil in a large skillet or frying pan then add the onion, garlic, and spices. Fry over a medium heat for 2-3 minutes until the onions have softened. Add the drained chickpeas and tomato paste then fry for a further 2 minutes before adding in the remaining ingredients. Cook for 8 minutes, stirring often until the sauce has thickened. Add your bell peppers and cook for a further 2 minutes then remove from the heat, stir in the coriander, and serve with your cornbread.
- Notes: All cup measurements used are UK cup measurements. 1 cup = 250ml, 1 tbsp = 15ml.
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